My 8 Favorite Healthy Vegan Dessert Recipes

Healthy Vegan Dessert Recipes 

The sweet taste in general, is meant for us to eat in small amounts. Nature knows exactly what it’s doing, by giving us natural fructose in whole fruits that are available only seasonally and come with many health benefits such as fibre, vitamins, minerals and enzymes.

The fibre also slows down the release of sugar, making it a steady supply of energy.

1) Chia Jam

Brombeer- und Himbeer-Marmelade mit Chia-Samen


  • 1 cup frozen or fresh berries i.e. strawberries, raspberries etc.
  • 4 tablespoons chia seeds
  • 1 tablespoon maple syrup or raw honey


Add the berries and sweetener in a blender or food processor and blend for about 30 seconds. Add a little water to help blend if necessary.

  • Mix the chia seeds and pureed berries together. You can add more for a thicker consistency and less chia for a thinner consistency.
  • Let the chia seeds absorb the berry juice for about 7mins. Stir occasionally. *It can be stored in the fridge for up to 5 days.

2) Healthy Macaroons

homemade coconut macaroons with dripped dark chocolate on greaseproof paper on wooden table


  • 2 cups unsweetend coconut shreds
  • 1/2 tsp vanilla extract
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil


  • 1 tbsp cacao powder
  • 1 tbsp warm water
  • 1 tbsp maple syrup


  • Add the macaroon mixture into your food processor or blender and blend for about 1 minute.
  • Use an ice cream spoon or measuring spoon. Scoop out 1 tablespoon of the mixture unto non-stick parchment paper. Keep doing this until you use up all of the mixture.
  • Bake the macaroons at 350 °F or 180° C for 8-10mins.


  • Mix the chocolate ingredients together. Make sure to use warm water or else it won’t come out right.
  • Decorate the macaroons with the chocolate

3) Oat Cookies










1 Cup Rolled Oats

1 Ripe Banana with Black Dots

2 Tablespoons Goji Berries or Raisins

1 Tablespoon Cacao Nibs (Optional)

1 Tablespoon Peanut Butter (Optional)


  • Mash the rolled oats, banana and goji berries together in a bowl and mix thoroughly.
  • Take one tablespoon of the mixture in between your palms and then press down in the form of circles.
  • Place them on parchment paper and bake for 10-15mins at 350 °F or 180° C.
  • Allow them to cool for 10mins.

4) Chocolate Truffels







8 medjool dates

2 tablespoons almonds

1 tablespoon coconut oil

1 tablespoon cacao powder

1 ½ teaspoons of vanilla extract or 1/2 vanilla pod


2 table spoons of hemp seeds & coconut flakes


  • Blend all the ingredients in a food processor.
  • Put about a tablespoon of the mixture into the palm of your hand and mould/roll into a ball.
  • Roll the ball into either coconut flakes or hemp seeds for a nice decorative touch.

5) Chocolate Mousse

chocolate pudding








  • 2 avocados
  • 1 table spoon raw cacao powder
  • A little bit of nut milk – rice, coconut or almond milk goes well (to help blend)
  • 1 teaspoon Vanilla extract
  • 3 tablespoons maple syrup (or other healthy sweetener, like 5 soft dates, coconut sugar)
  • ¼ teaspoon sea salt


  • Put all the ingredients in a blender and blend till it’s smooth and silky. Add nut milk to help blend it in small amounts so that it doesn’t get too watery.
  • Add more sweetener or salt for flavour

6) Raw Mango Cheese Cake









Crust Ingredients:

  • 1 ½ cups dried coconut flakes

Filling Ingredients:

    • Just over 2 cups raw cashews, soaked for 2 hours and drained
    • 1 sweet mango, peeled and sliced
    • ¼ cup organic unrefined coconut oil
    • 1 ½ cups medjool dates (soaked for 2hours beforehand) or other healthy sweetener i.e. ½ cup maple syrup
    • 2 tablespoons lemon juice
    • 1 teaspoon alcohol free vanilla extract
    • pinch sea sal

Berry Topping

  • 1 cup raspberries or any other berries
  • 1 tablespoon maple syrup


  1. Spread the coconut flakes evenly into the bottom of a pan and set aside.

To make the filling:

  1. Place all the filling ingredients into the blender or food processor and blend until rich and creamy. Add a little water to help blend if necessary.
  2. Adjust flavours to taste. You might want some more sweetener or lemon juice.
  3. Pour the filling into the pan.
  4. Cover the pan with foil paper and place in the freezer for at least 2 hours
  5. Before serving, allow the cake to defrost for an hour and then place it in the fridge.
  6. Blend the berry ingredients and decorate the cake.

7) Nice Cream

vegan macaroons.Still005









If you have a weak blender, allow the bananas to defrost for 5mins before blending. Make sure you peel the bananas & cut them before freezing. Add cacao powder and leave out the berries to make chocolate ice cream.


  • 2 frozen bananas (make sure they are ripe)
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon vanilla extract
  • 1 cup raspberries or strawberries


  • Add the frozen bananas and berries in a food processor or vitamix blender. Do not blend for too long or it will become to runny. If you are using a standard blender add fresh berries so that the liquid can help blend the ice cream better.
  • Serve with berries, nuts, seeds, coconut flakes, chia seeds or whatever rocks your boat. 


8) Raw Chocolate Cake









  • 1/2 cup cacao powder
  • 1/2 cup maple syrup
  • 2 tablespoons cashew butter
  • ½ cup coconut oil (liquefied)
  • 1 teaspoon of vanilla extract (alcohol free)
  • 3/4 cups ground almonds
  • about 1/2 cup of coconut flakes to sprinkle on top.


  • Sieve the cacao powder through a sieve into a bowl so that it doesn’t contain lumps.
  • Add the rest of the ingredients and mix well.
  • Pour the mixture into an 8 inch baking pan or spring form pan and cool for 40 mins in the fridge to get hard.
  • Take the cake out of the fridge and spinkle coconut flakes on top to decorate.
  • Now cut yourself a piece and enjoy….
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